Iron-Deficient Suggestions

Iron-Deficient Suggestions

All foods are relatively poor sources of iron; even the highest iron-carrying foods have a low supply. Remember that food cooked in boiling water and soaked destroys the iron, causing a loss of up to 46% of the mineral unless the cooking water is also used in consumption. Iron foods should be cooked only lightly, preferably steamed; raw foods and juices are better. Only not sulfurated dried fruits should be used.

Highest iron foods (*) include dulse, kelp, rice bran, greens such as spinach, dried fruits, black cherries and liquid chlorophyll. Iron-containing foods are listed below:

  • Agar
  • Almonds
  • Apricots
  • Bananas (Red are best)
  • Beet Greens Blackberries
  • Black Cherries*
  • Blackstrap Molasses
  • Black Walnuts
  • Butternuts
  • Cashews
  • Dandelion Greens
  • Dates
  • Dried Fruits*
  • Dulse*
  • Eggs
  • English Walnuts
  • Fennel
  • Figs
  • Goat’s Milk
  • Greens*
  • Irish Moss
  • Kale
  • Kelp*
  • Lentils (Dried)
  • Lima Beans (Dried)
  • Millet
  • Mung Beans (Dried)
  • Mustard Greens
  • Parsley
  • Peaches (Dried)
  • Peas (Dried)
  • Pinto Beans (Dried)
  • Prunes (Dried)
  • Pumpkin Squash Seeds
  • Raisins
  • Red Beans (Dried) Red Peppers (Hot)
  • Rice Polishings and Bran*
  • Rye
  • Salsify
  • Sesame Seeds (Whole)
  • Sorrel
  • Soybeans (Dried)
  • Spinach
  • Sprouted Seed Beans
  • Sunflower Seeds
  • Swiss Chard
  • Wheat Bran and Germ
  • White Beans (Dried)